Spinach & Three-Bean Enchiladas

Spinach & Three-Bean Enchiladas
Makes 6
Prep 15 m
Bake 30 m
Cook 9 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. 2 of 4 Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and cook 3 minutes, stirring occasionally. Stir in beans, tomato sauce, chili powder and cumin; simmer 3 minutes, stirring occasionally.
  3. 3 of 4 Gradually stir in spinach until wilted, about 3 minutes. Stir in cilantro and lightly mash bean mixture with a potato masher. Spoon about 3/4 cup of the bean mixture down center of each tortilla and tightly roll up; place seam-side down in prepared dish.
  4. 4 of 4 Sprinkle cheese over enchiladas; cover and bake at 350 degrees F for 30 minutes. Serve warm with tossed salad, if desired.
Nutrition Information for Spinach & Three-Bean Enchiladas
Servings Per Recipe: 6
Per Serving: 19 g fiber, 757 mg sodium, 23 g pro., 373 kcal cal., 52 g carb., 20 mg chol., 11 g Fat, total